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Roasted Chicken Broth


I used this broth to make my German Griessnockerl Suppe (Semolina Dumpling Soup). The broth looks like beef broth, and I sped up the cooking process with my Instant Pot Pressure Cooker.

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  • 6 organic chicken legs*
  • 1 onion, cut into quarters (no need to peel)
  • 3 medium-sized carrots, cut into large pieces
  • 3 stalks celery, cut into chunks
  • 1 garlic clove (no need to peel)
  • 6 to 8 stalks fresh parsley
  • Salt & pepper
  • Olive oil
  • 8 cups water


Servings 8
Preparation time 90mins
Cooking time 120mins
Adapted from


Step 1

Preheat the oven to 425°F.

Place the chicken into a roasting pan. Note: I like to use my large cast-iron frying pan. *I buy organic chicken legs, for about $1.99 a pound. A whole organic cut-up chicken costs about $12.00, so this saves money. You could use chicken thighs, as they are also less expensive.

Nestle the vegetables around the chicken. Season the chicken with coarse salt & pepper and drizzle the chicken and veggies with olive oil. Nestle the parsley in the pan. Roast the chicken and vegetables for about 30 minutes.

Turn the chicken over, and season with additional salt and pepper. Continue roasting for another 45 minutes; you will begin to smell a rich aroma coming from the oven. The chicken might looks very dark, and dry. Don't worry, because it will then be cooked in water to make a rich broth.

Place the roasted contents into your pressure cooker pot (or into a large stockpot).

There should be chicken and vegetable "fond" stuck to the bottom of your pan. Add one cup of water and bring everything to boil, scraping and loosening up the dark brown matter. This is flavor!

Pour the contents into the pot and add 7 cups of water.

If using your InstantPot pressure cooker, use the SOUP setting (30 minutes) to pressure cook on high.

If using a stove top stock pot, simmer for 90 minutes.

Once the pressure cooker beeps, do a quick release.

Pour the soup contents through a large sieve and into another pot. Reserve the chicken, to cut up and add into the soup (or freeze for another purpose).

Discard the remaining vegetables.

Season the broth with salt, to your taste. The reason that I don't add additional salt, while simmering my soup, is that I might use it for a recipe and I want to adjust the salt at the very end of my recipe.

Freezes beautifully.

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